Orange juice helps keep this cake from tasting too much like sweetened condensed milk. It is mildly sweet and has a tender crumb. I used two 8 inch round pans and it was done in about 25 minutes on convection baking at 350°F. I plan to serve with fruit and whipped cream so I didn't want a too sweet cake, anyway. Now that I have an egg allergy, I need new recipes such as this one.

Reviewer:

If you are looking for a cake without eggs, it's good, but compared to a traditional cake it was PLAIN! I used cake and pastry flour and added 4 tablespoons of white sugar and used a basic buttercream frosting. The texture and sweetness were good but I was disappointed with the flavour. I was hoping for a bit more of the orange flavour. Next time I will add orange or lemon extract and choose a frosting with a little more pizzazz.

I used blood orange juice and 1 TB of vanilla , then substituted 1cup coconut yogurt, 3/4 cup milk for the sweetened, condensed milk. Turned out very moist and didn't deflate. Could definitely use a little sugar, but otherwise very good.

Reviewer:

This is the third time for us with this recipe. I have children with egg allergies, and I was looking for another cake besides chocolate. This cake works great and is so versatile. Tonight I'm combining this recipe with my chocolate cake recipe and the results are GREAT. Very easy and fun.

Reviewer:

I wanted to make an apple cake for my daughter that has an egg allergy. The recipe called to use a "Yellow cake Mix" so instead I used this recipe. Per the suggestion of some reviewers, I increased the baking powder to 2 "rounded" tsp. I added 2 Tbsp of Vinegar, I increased the Vanilla to 1 Tbsp and added 1 quater a cup of brown sugar, then I added 1 Tbsp of ground Cinnamon and as a last step I folded in Granny Smith apple peeled, cored and finely diced. The cake was really delicious, moist and fluff, you really couldn't tell that it was an eggless cake.